Asian Turkey Burgers

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor, and water chestnuts deliver an appealing crunch. Serve them over tender greens or on toasted whole-wheat buns.

Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.) With dampened hands, form the mixture into four 1/2-inch-thick patties (see Tip).

3.

Oil the grill rack (see Tip). Brush the patties with sesame oil. Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165 degrees F.)

4.

Meanwhile, prepare Sesame Mayonnaise, if desired, to serve with the burgers.

Tips:

1.

Ingredient Notes: Regular ground turkey, which is a mixture of dark and white meat, has a higher fat content (similar to that of lean ground beef).

2.

Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.

3.

Tips: Check labels carefully and select ground turkey

4.

breast. When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.

5.

Oil a folded paper towel. Hold it with tongs and pull it toward you over the rack. Do not use cooking spray on a hot grill.

6.

MAKE AHEAD TIP: Prepare through Step 2. Wrap patties individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.